I just returned from Marrakesh with a ton of "45 spice" blend, but have no idea what to do with it. I'm sure I asked the shop owner at the time, but can't remember his response. Any recipes/thoughts/ideas?
Is it possible to improve upon something as simple as black pepper? It is! In this CHOW Tip, John Birdsall shows you how to make an easy blend of black pepper, white pepper, and allspice that'll bring heat, sweetness, and complexity to your pepper mill.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.